Name: Shortcrust two fruit pie
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 cup All purpose flour; 2 tablespoons powdered sugar; 0.333 cups butter cut into small cubes; 1 egg yolk; 0.5 teaspoons vanilla extract; 1.667 cups Strawberries quartered; 2.333 cups Rhubarb cut into chunks; 0.5 cups caster sugar; 3 tablespoons Orange juice; 1 egg beaten

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Calories:	284 kcal
Difficulty:	easy
Preparation:	20 min
Ready in:	65 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	284 kcal	(14%)
Protein	4 g	(8%)
Fat	12 g	(15%)
Carbohydrates	40 g	(15%)
Added Sugar	19 g	(21%)
Roughage	1 g	(3%)
Vitamin A	131.94 µg	(16%)
Vitamin D	0.33 µg	(7%)
Vitamin E	1.45 mg	(12%)
Vitamin B1	0.19 mg	(17%)
Vitamin B2	0.19 mg	(14%)
Niacin	2.08 mg	(13%)
Vitamin B6	0.05 mg	(4%)
Folate	60.67 µg	(30%)
Pantothenic Acid	0.28 mg	(5%)
Biotin	2.09 µg	(4%)
Vitamin B12	0.3 µg	(12%)
Vitamin C	27.73 mg	(35%)
Potassium	161 mg	(8%)
Calcium	34.48 mg	(4%)
Magnesium	13.56 mg	(4%)
Iron	1.29 mg	(9%)
Iodine	18.02 µg	(12%)
Zinc	0.33 mg	(3%)
Saturates	7 g
Uric Acid	0 g
Cholesterol	91.72 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

1 ½ cups	All purpose flour
3 tablespoons	powdered sugar
0.5 cups	butter cut into small cubes
1 ½	egg yolks
¾ teaspoons	vanilla extract
2.5 cups	Strawberries quartered
3.5 cups	Rhubarb cut into chunks
¾ cups	caster sugar
4 ½ tablespoons	Orange juice
1 ½	eggs beaten

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Two Fruit Shortcrust Pie

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Directions

1 Place the four, sugar and butter in a bowl and place in the freezer for 15 minutes. Rub the butter into the flour until the mixture resembles breadcrumbs, or blend in a food processor.

2 Add the egg yolk, vanilla extract and enough ice cold water to form a dough. Press the dough into a flat disc, wrap in clingfilm and chill in the fridge for 30 minutes.

3 Heat the oven to 200ºC (180º fan) 400ºF, gas 6. Mix the rhubarb and strawberries together and place in a pie dish. Sprinkle over the sugar and orange juice.

4 Roll the pastry out and cut a circle to make the pie lid. Place on top of the pie, moistening the edge top make a good seal, and decorate with pastry offcuts. Brush with the beaten egg and bake for 30 - 40 minutes or until the pie is golden brown.

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